Taste modifiers comprising a chlorogenic acid

ABSTRACT

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.

This is a continuation application of U.S. Ser. No. 15/662,950, filed onJul. 28, 2017, which is a continuation of U.S. Ser. No. 13/436,254,filed on Mar. 30, 2012, which is a divisional application of U.S. Ser.No. 10/480,372, filed on Jun. 3, 2004, now U.S. Pat. No. 8,197,875,which is a national stage application of International Application No.PCT/CH2002/000315, filed Jun. 12, 2002, which claims priority from U.S.Ser. No. 09/880,420, filed on Jun. 13, 2001. Applicant incorporates byreference the entirety of each of the foregoing documents herein, andclaims all available priority benefit to each of the above applications.

The invention relates to consumables, the taste profiles of which may bemodified by the addition of chlorogenic acid.

Various consumables, such as food products, beverages andpharmaceuticals, contain substances that may provide or cause bitternotes and adversely affect the overall flavor of the product. In manyinstances, the flavor quality of such consumables would be improved bydiminishing or removing the bitter notes, while at the same timepreserving or enhancing the contribution made to the overall flavor bythe non-bitter flavor components.

Non-nutritive sweeteners, also called artificial sweeteners, for examplesaccharine and aspartame, are only one example of substances thatprovide bitter notes. Therefore consumables such as beer, coffee, softdrinks, desserts and pharmaceutical products that are sweetened withnon-nutritive sweeteners may possess bitter flavors or after-flavorsthat are generally regarded as undesirable by many consumers.

Because of the prevalence and popularity of non-nutritive sweeteners inconsumables, several processes have been described for modifying thetaste profile of consumables that contain these non-nutritivesweeteners. For example, U.S. Pat. No. 3,296,079 discloses the additionof 0.003% to 160% maltol to edible foodstuffs sweetened withnon-nutritive sweetening agents to mask unpleasant aftertastes. U.S.Pat. No. 4,304,794 discloses the addition of aliphatic polyols tominimize the bitter aftertaste of2,4,6,3′-tetrahydroxy-4′-methoxydihydrochalcone. U.S. Pat. Nos.4,758,438; 3,647,482; and 3,667,969 disclose that the bitter aftertasteof saccharine is diminished by addition of the proteins thaumatin andmonellin, by addition of ribonucleosides, ribonucleotides and theirdeoxy analogs, and by addition of D-galactose, respectively. U.S. Pat.No. 5,336,513 discloses that certain derivatives of cinnamic acid andtheir salts inhibited the bitterness of consumable materials, such aspharmaceutical preparations, foodstuffs and beverages that weresweetened with the artificial sweeteners saccharine and acesulfame K.

Processes have also been described for modifying a foodstuff or beverageby enhancing its sweetness characteristics. For example, U.S. Pat. Nos.3,867,557 and 3,908,026 disclose that mixing or co-dissolvingpara-methoxycinnamaldehyde (PMCA) with other known natural or syntheticsweetening agents results in a composition having enhanced sweetnesscharacteristics. These patents also disclose that PMCA enhances theflavor characteristics of vanillin and instant coffee, while suppressingtheir associated bitterness.

Processes disclosed in U.S. Pat. Nos. 3,924,017 and 3,916,028 show thatsalts of chlorogenic acid, caffeic acid, cynarine, and their isomersinduce sweetness, and impart a very pleasant, sweet character tonon-sweet foodstuffs or to foods with very low sweetness, such as waterand milk.

The above-described activity in the prior art reflects the need forfurther and better methods and products for modifying unpleasantoff-tastes often present in consumables.

Surprisingly, we have now found that unpleasant off-tastes inconsumables may be modified or the taste or taste perception may beimproved by the inclusion of chlorogenic acid in said consumables.

Therefore, the invention provides in a first aspect a consumablecomprising an amount of chlorogenic acid sufficient to modify off-tastesof said consumables.

The amount of chlorogenic acid added to the consumable is sufficient tomodify the off-taste, and may be used, for example at a concentration ofabout 0.001%^(w/v) to about 0.1%^(w/v), more preferably of about0.001%^(w/v) to about 0.01%^(w/v) in the consumable. However, theskilled person will appreciate that the off-taste reducing effect or thetaste-enhancing effect will depend upon a number of factors, for examplethe type of consumable, the source of chlorogenic acid, the qualitativeand/or quantitative modification desired, the substance(s) imparting anoff-taste, and the presence of other desirable or undesirable tastecomponents, and that it may be possible for a flavorist to achieve thedesirable effects working inside or outside this range.

Off tastes may be formed as the result of one or more ingredients beingadded to, or present in, food products. An off-taste may be imparted bya non-nutritive (artificial) sweetener. Off-tastes produced bynon-nutritive sweeteners have been described as being metallic and/orbitter. Non-nutritive sweeteners are present in vast categories ofconsumables including, but not limited to, soft drinks, dairy products,dessert products, savory products, salad dressings, sauces, condiments,alcoholic beverages, confections, gums, and medicaments. Examples ofnon-nutritive sweeteners include L-aspartyl-L-phenylalanine methyl ester(aspartame), saccharine and salts thereof, acesulfame salts (e.g.,acesulfame K), cyclohexylsulfamic acid, dihydrochalcones, xylitol,neotame, sucralose, alitame cyclamates, steviol derivatives, and thelike.

In another aspect of the invention, consumables contain an amount ofchlorogenic acid sufficient to modify or mask the off-taste imparted byan artificial sweetener.

An off-taste may be imparted by alcohol in the consumable product.Alcohols include both grain alcohols and fermentation products (beer andwine), either alone or in combination with other components. Off-tastesproduced by alcohols have been described as imparting a burning taste.The concentration of chlorogenic acid in a consumable containing alcoholmay be in the range of about 0.0001%^(w/v) to about 0.1%^(w/v), morepreferably of about 0.001%^(w/v) to about 0.1%^(w/v), most preferably ofabout 0.003%^(w/v) to about 0.05%^(w/v).

An off-taste may be imparted by a soy product. As used herein, soyincludes all consumables containing soy in any form, including soybeanoil used either alone, in combination, for example as a nutraceutical,or as a medicament, soy bean curd, soy milk, soy butter or soy paste.Off-tastes produced by soy products have been described as imparting abeany, aldehyde-like taste. In one aspect of the invention, theconcentration of chlorogenic acid in a consumable containing a soyproduct may be in the range of about 0.0001%^(w/v) to about 0.1%^(w/v),more preferably about 0.0005%^(w/v) to about 0.05%^(w/v), mostpreferably about 0.001%^(w/v) to about 0.01%^(w/v).

An off-taste may be due to carbonation in the product. Examples ofcarbonated products include colas, citrus-flavored beverages, ales,beers and other consumables containing these products such as ices andfrozen confections. Off-tastes produced by carbonated products have beendescribed as imparting a burning sensation. The concentration ofchlorogenic acid in a carbonated product may be in the range of about0.0001%^(w/v) to about 0.1%^(w/v), more preferably about 0.0005%^(w/v)to about 0.05%^(w/v), most preferably about 0.001%^(w/v) to about0.02%^(w/v).

Besides modifying an off-taste, chlorogenic acid may also mask anoff-taste by reducing its perception and/or enhance an overall sweetnessperception.

As used herein, the term “consumable” broadly includes all products foruse by human or animal that are ingested or products which may be placedin the mouth and subsequently discarded by the user. These encompassfoods and beverages whether or not they provide nutritive value in allforms, e.g. cereal products, rice products, tapioca products, sagoproducts, baker's products, biscuit products, pastry products, breadproducts, confectionery products, desert products, gums, chewing gums,chocolates, ices, honey products, treacle products, yeast products,baking-powder, salt and spice products, savory products, mustardproducts, vinegar products, sauces (condiments), tobacco products,cigars, cigarettes, processed foods, cooked fruit and vegetableproducts, meat and meat products, jellies, jams, fruit sauces, eggproducts, milk and dairy products, cheese products, butter and buttersubstitute products, milk substitute products, soy products, edible oilsand fat products, medicaments, beverages, alcoholic drinks, beers, softdrinks, mineral and aerated waters and other non-alcoholic drinks, fruitdrinks, fruit juices, coffee, artificial coffee, tea, cocoa, includingforms requiring reconstitution, food extracts, plant extracts, meatextracts, condiments, sweeteners, nutraceuticals, gelatins,pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops,emulsions, elixirs, syrups and other preparations for making beverages.

Chlorogenic acid may be added directly to a consumable, or it may bepre-mixed with certain ingredients of the consumable. For example, itmay be admixed with ingredients responsible for the creation of anoff-taste to form a composition that may be thereafter added to theremaining ingredients of the consumable.

In another aspect of the present invention, there is provided acomposition for addition to a consumable or ingredient of a consumablewhich composition contains ingredients responsible for creating anoff-taste, and chlorogenic acid. The skilled person would appreciatethat the precise amount of chlorogenic acid in said composition, forexample in a sweetening composition, would vary within wide limits,provided that the composition is admixed to a consumable in an amountsufficient to provide an off-taste masking or taste enhancing effect. Inparticular the composition may contain sufficient chlorogenic acid inorder that when admixed to a consumable the concentration in theconsumable is about 0.0001%^(w/v) to about 0.1%^(w/v).

In a preferred embodiment, there is provided a sweetening compositioncomprising a non-nutritive sweetener and chlorogenic acid.

In yet another aspect of the present invention there is provided amethod of providing chlorogenic acid to a consumable, comprising thestep of adding chlorogenic acid, e.g. in form of a solution, to aconsumable in an amount sufficient to modify or mask off-tastes and/ormodify or enhance taste. Preferably, chlorogenic acid is added in anamount of about 0.0001%^(w/v) to about 0.1%^(w/v) to the consumable.

In one embodiment the method comprises admixing chlorogenic acid withingredients responsible for imparting an off-taste to form acomposition, which may be added to a consumable or to an ingredient of aconsumable. The invention provides in another of its aspects a method ofproviding chlorogenic acid to a consumable.

In a method of the present invention, a solution of chlorogenic acid maybe added to the consumable to modify or mask an off-taste imparted byone or more substances, such as an artificial sweetener. Alternatively,chlorogenic acid may be added to the ingredients responsible for theoff-taste to form a composition, which is thereafter added to theconsumable. The total concentration of chlorogenic acid in theconsumable ranges from about 0.0001%^(w/v) to about 0.1%^(w/v).

Chlorogenic acid is a trivial name used somewhat loosely in theliterature to describe a range of phenolic acids found in plantmaterials. For example, in some literature references, 5-caffeoylquinicacid alone is referred to as “chlorogenic acid”. As used herein,however, the term chlorogenic acid is used to describe one or more of afamily of esters that form between certain cis or trans cinnamic acidsand quinic acid.

The family of esters are set forth in Clifford, J. Sci. Food Agric.,2000, 80, pp. 1033-1043, which is expressly incorporated by referenceherein in its entirety, Clifford subdivides chlorogenic acid by theidentity, number, and position of the acyl residues on the quinic acid.This reference teaches that the most common individual chlorogenic acidis 5-O-caffeoylquinic acid (5-CQA), whose structure is shown below, andthat while 5-CQA is commonly referred to as chlorogenic acid (CGA), thisis a term which should be used only to refer to the family of relatedquinic acid conjugates.

The structure of quinic acid (1R-(1α, 3α, 4α, 5β)-1, 3, 4, 5tetrahydroxy-cyclohexane carboxylic acid) is shown below.

Quinic acid has axial hydroxyl groups (on carbons 1 and 3) andequatorial hydroxyl groups (on carbons 4 and 5). Substitutions on the Rgroups produce various types of chlorogenic acid, as derived fromClifford, ASIC, 17 colloque, Nairobi, 1997, pp. 79-91, which isexpressly incorporated by reference herein in its entirety and listed inTable 1, where CQA is caffeoylquinic acid, FQA is feruloylquinic acid,CoQA is coumaroylquinic acid, and CFQA is caffeoylferuloylquinic acid.

TABLE 1 Compound Identity of R3 Identity of R4 Identity of R5 3-CQAcaffeic acid H H 4-CQA H caffeic acid H 5-CQA H H caffeic acid 3-FQAferulic acid H H 4-FQA H ferulic acid H 5-FQA H H ferulic acid 3-p-CoQAp-coumaric acid H H 4-p-CoQA H p-coumaric acid H 5-p-CoQA H H p-coumaricacid 3,4-diCQA caffeic acid caffeic acid H 3,5-diCQA caffeic acid Hcaffeic acid 4,5-diCQA H caffeic acid caffeic acid 3,4-CFQA caffeic acidferulic acid H 3,4-CFQA ferulic acid caffeic acid H 3,5-CFQA caffeicacid H ferulic acid 3,5-CFQA ferulic acid H caffeic acid 4,5-CFQA Hcaffeic acid ferulic acid 4,5-CFQA H ferulic acid caffeic acid

Both cis- and trans-configurations of the cinnamic acids are known toexist in nature, although the cinnamic acids in chlorogenic acid arepredominantly in the trans-configuration. The structures of variousacids or derivatives belonging to the cinnamic acid family are shownbelow in the trans-configuration.

Cinnamic acids and their derivatives, used as sweetnessenhancers/inducers in various products, encompass a series of3-phenyl-propenoic acids that differ in the chemical groups substitutedon the aromatic ring. They are widely distributed as organic conjugatesin a variety of plant materials, and are rarely found as free acids inunprocessed plant material. Besides cinnamic acid itself, the mostcommon of the cinnamic acids in this family are caffeic acid(3,4-dihydroxycinnamic acid), ferulic acid (3-methoxy-4-hydroxycinnamicacid), sinapic acid (3,5-dimethoxy-4-hydroxycinnamic acid), andp-coumaric acid (p-hydroxycinnamic acid).

Chlorogenic acid is widely distributed in the plant kingdom and occursin fruits, leaves and other tissues of dicotyledonous plants. It may beextracted from a variety of natural sources such as green coffee beans(e.g., arabica, robusta and liberica), leaves of Flex paraguariensis,pome fruits (e.g., apples and pears), stone fruits (e.g., cherries andplums), berry fruits, citrus fruits, brassica vegetables (e.g., kale,cabbage and brussel sprouts), solanaceae (e.g., potato tubers, tomatoes,and aubergines), asteraceae (e.g., chicoryroot and artichokes), and avariety of other miscellaneous vegetables. It may also be found incereal grains (e.g., oats, barley, rye, rice, corn and wheat). Theamount and different types of chlorogenic acid that are present varydepending upon the source. Chlorogenic acid may be extracted from one ormore botanical sources, and/or synthetic chlorogenic acid may be used.

Green coffee beans are a good source of chlorogenic acid (Clifford,ASIC, 17 colloque, Nairobi, 1997 pp. 79-91). Specifically, green coffeebean extracts contain the following types of chlorogenic acid: threemono-esters of caffeic and quinic acid, namely, 3-caffeoylquinic acid(3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid(5-CQA); three mono-esters of p-coumaric and quinic acid:p-coumaroylquinic acids (3-p-CoQA, 4-p-CoQa, 5-p-CoQA); threemono-esters of ferulic and quinic acid: feruloylquinic acids (3-FQA,4-FQA, 5-FQA); and three di-esters of caffeic and quinic acid: namely,3,4-dicaffeoylquinic acid (3,4-di CQA), 3,5-dicaffeoylquinic acid(3,5-di CQA), and 4,5-dicaffeoylquinic acid (4,5-di CQA). In addition,there are also six mixed di-esters of caffeic, ferulic, and quinic acidknown as the caffeoylferuloylquinic acids (two 3,4-CFQA, two 3,5-CFQA,two 4,5 CFQA).

The amounts of several of these types of chlorogenic acid found inextracts of green Robusta coffee beans have been reported. These values,as follows, are expressed as g/kg of dry green coffee beans: 7.32 g3-CQA, 11.25 g 4-CQA, 49.66 g 5-CQA, 6.04 g 5-FQA, 5.05 g 3,4-di CQA,4.61 g 3,5-di CQA, and 4.11 g 4,5-di CQA (Trugo and Macrae, FoodChemistry, 1984, 15, pp. 219-227, which is expressly incorporated byreference herein in its entirety). While the presence of chlorogenicacid in green coffee bean extracts is known, the use of chlorogenic acidto decrease off-taste in various types of consumables has not previouslybeen reported.

Accordingly, the invention provides in another aspect a consumablecontaining an amount sufficient for taste modification or tasteenhancement of chlorogenic acid derived from green coffee bean extract.A particular source of chlorogenic acid are green robusta coffee beans.In the following paragraphs there is disclosed methodology forextracting chlorogenic acid from robusta beans. However, the skilledperson will appreciate that the procedure may be modified to extractchlorogenic acid from other plant sources.

Green robusta coffee beans may be extracted with constant agitation insolvents composed of water and polar organic solvents. The organicsolvents that may be used include methanol, ethanol, n-propanol,2-propanol, acetone and propylene glycol. The beans may either be theregular beans or decaffeinated beans. They may be extracted either aswhole beans or after grinding. The extraction may be carried out eitherwith water alone or with water in combination with one or more solventslisted above. The preferred solvents are methanol and ethanol. Thecomposition of the solvents may range between 100/0 water/organicsolvent (w/w) to 10/90 water/organic solvent (w/w). The extractiontemperature may be between 30° C. to 80° C. and the extraction time maybe between 4 hours and 40 hours. The preferred temperature is between45° C. to 60° C. for maximal extraction efficiency without causingsignificant isomerization of 5-CQA. Extraction may be carried out withequipment known to those skilled in the art, such as a counter currentextractor or an extractor with constant solvent circulation. It will beobvious to those skilled in the art that the extraction can be carriedout in various types of equipment.

The extract may be collected either by decanting, centrifuging orfiltering. The beans optionally may then be extracted one or two moretimes under similar conditions, and the extracts combined and thesolvents evaporated under vacuum to concentrate the extract to about 1to 3 times of the bean weight. The concentrated extract may be furthercleaned up to a higher chlorogenic acid content by one of the followingmethods.

An organic solvent that is miscible with water may be added to theconcentrated extract to induce precipitation of proteins and othermaterials that are insoluble in those organic solvents. Preferably thesolvent used is ethanol, but other solvents including methanol, acetone,n-propanol or 2-isopropanol may also be used. The amount of the organicsolvent needed for protein precipitation may range from 1 to 4 times theextract weight depending on the amount of chlorogenic acid desired.After about 1 hour, protein precipitation is complete and the proteinremoved by, e.g. centrifugation or filtration.

Alternatively, the concentrated extract may be washed by an organicsolvent or solvents, which are not miscible with water. The solventsthat may be used include hexane, cyclohexane, heptane, dichloromethane,chloroform, toluene, petroleum ether, methyl t-butyl ether, ethylacetate and butanol. The amount of solvent used may vary from one halftimes of the extract weight to four times of the extract weight. Tofacilitate the phase separation, a second solvent that is miscible withwater may be added. The amount of the second solvent added may be up to20% of the extract weight. The second solvent that may be used includesmethanol, ethanol, acetone, n-propanol and 2-propanol. Normally, onewashing step is sufficient to clarify the extract. However, additionalwashing may be performed if necessary. After the phase separation isreached the aqueous phase may be collected and treated under vacuum tohave the residual solvents removed.

Still alternatively, the concentrated extract may be passed through amicrofiltration cartridge to remove the impurities. The cut-offmolecular weight of the cartridge used for this operation may be as lowas 10,000 Da. The extract may be filtered at first through a filter of alarge pore size to remove the large particles in the extract followed byfilter of a smaller pore size to remove the smaller particles in theextract. The same procedure may be repeated with filters of differentpore size until a clear permeate is obtained. The materials retained bythe cartridge may be discarded and the materials that permeate thefilter may be collected for further processing.

Still alternatively, the concentrated extracted may be cleaned bypassing through an adsorption column. The adsorption may be achievedwith any types of the commercial resins that operate based on theprinciple of the hydrophobic affinity between the molecules and theresins. The extract may be passed through a column containing such resinor resins. The pass-through may be discarded and chlorogenic acid may berecovered by eluting the column with water containing a water mixableorganic solvent. The organic solvents that may be used to elute thecolumn include methanol, ethanol, acetone, n-propanol and 2-propanol.The ratio of water to the organic solvent may vary from 90/10 to 0/100water/organic solvent (w/w). The total amount of solvent used to elutethe column is at least one times of the bed volume of the column, butmay be increased to 5 times of the bed volume of the column for a morecomplete recovery of chlorogenic acid. The material collected from thecolumn may be treated under vacuum to have the organic solvents removed.

The aqueous solution obtained after any of the above operations may befurther concentrated under vacuum. It may be directly dried under vacuumto a tan-colored powder. Alternatively, it may be concentrated to asolid content of about 20% to 45% of the total weight, followed byspray-drying to a tan-colored powder. The spray-drying may be performedwith or without carriers.

EXAMPLE 1

Extraction and Purification by Precipitation

Whole green robusta coffee beans (21.8 kg) are extracted with a waterand ethanol (95%) mixture at a ratio of 85/15 w/w. The beans are loadedin a conical-shaped extractor and the solvent is circulated at 60° C.for 16 hours. The extract is collected by draining from the extractorand the residual beans are extracted with fresh solvent of the samecomposition for two more times. The amount of solvent used for eachextraction is between 2 to 4.5 times of the bean weight. The extractsare combined and concentrated to 36.3 kg. An amount of ethanol equal tothe extract weight is added to induce the precipitation of protein andother insoluble material in the extract. The precipitation is discardedand the supernatant is collected by filtration and further concentratedto 9.8 kg. The concentrated extract is spray-dried without addition ofcarrier to form a tan-colored powder. For every kilogram of green coffeebean, 146 gram of powder is obtained. The powder is water-soluble, itforms a clear solution in water. The chlorogenic acid content isanalyzed by HPLC. The analysis reveals the presence of several differenttypes of chlorogenic acid, which amount to about 35% of the total massof the extract. The proportions of the various types of chlorogenic acidseparated by HPLC and quantitated as a weight per weight percentage areshown in the table below.

3-CQA 4-CQA 5-CQA FQAs di-CQAs FCQAs Total Chlorogenic (% w/w) (% w/w)(% w/w) (% w/w) (% w/w) (% w/w) acid 5.71 5.63 11.52 5.07 5.92 1.2435.09

EXAMPLE 2

Extraction and Purification by Washing (Phase Separation)

Whole green Robusta coffee beans (22.7 kg) are extracted with a waterand ethanol (95%) mixture at ratio of 40/60 w/w. The beans are loaded ina conical-shaped extractor and the solvent is circulated at 60 C for 16hours. The extract is collected by draining from the extractor and theresidual beans are extracted with fresh solvent of the same compositionfor two more times. The amount of solvent used for each extraction isbetween 2 to 4.5 times of the bean weight. The extracts are combined andpartially concentrated to 64.9 kg. The extract is washed with an equalweight of ethyl acetate/ethanol mixture (85/15 w/w) once. The ethylacetate layer is collected and subsequently discarded. The aqueous layeris collected and dried under vacuum to a tan-colored powder. For everykilogram of green coffee bean, 178 gram of powder is obtained. Thepowder is water-soluble; it forms a clear solution in water. Thechlorogenic acid was analyzed by HPLC and the results are summarized asfollows.

3-CQA 4-CQA 5-CQA FQAs di-CQAs FCQAs Total Chlorogenic (% w/w) (% w/w)(% w/w) (% w/w) (% w/w) (% w/w) acid 2.40 3.57 20.17 5.62 7.69 1.4340.88

EXAMPLE 3

Extraction and Purification by Microfiltration

Whole green Robusta coffee beans (22.7 kg) are extracted with a waterand ethanol (95%) mixture at ratio of 40/60 w/w. The beans are loaded ina conical-shaped extractor and the solvent is circulated at 60 C for 16hours. The extract is collected by draining from the extractor and theresidual beans are extracted with fresh solvent of the same compositionfor two more times. The amount of solvent used for each extraction isbetween 2 to 4.5 times of the bean weight. The extracts are combined andpartially concentrated to 64.9 kg. An aliquot of 6.8 kg of the extractis passed through a microfilter with a molecular cut-off value at 10,000Da. The materials retained by the filter are discarded and the materialsthat permeate through the filter are concentrated and dried. For everykilogram of green coffee bean, 146 grams of a tan-colored powder areobtained. The powder is water-soluble; it forms a clear solution inwater. The chlorogenic acid is analyzed by HPLC and the results aresummarized as follows.

3-CQA 4-CQA 5-CQA FQAs di-CQAs FCQAs Total Chlorogenic (% w/w) (% w/w)(% w/w) (% w/w) (% w/w) (% w/w) acid 2.22 3.81 22.33 5.84 8.53 1.5644.30

EXAMPLE 4

Extraction and Purification by Chromatography (Adsorption Resin)

Whole green Robusta coffee beans (66.7 kg) are loaded in aconical-shaped extractor and water is circulated at 80° C. for 16 hours.The extract is collected by draining from the extractor and the residualbeans are extracted with water for two more times. The amount of waterused for each extraction is between 2 to 4.5 times of the bean weight.The extracts are combined and concentrated to 102.1 kg. An aliquot of200 g of the extract is further concentrated to 120 g and loaded on acolumn filled with Amberlite XAD-4 adsorption resin (wet mesh size20-60). The column is 4 cm in diameter and 38 cm long with a column bedvolume of 427 ml. The column is eluted with 6 bed volumes of waterfollowed by 4.3 bed volumes of ethanol/water (50/50 w/w). The last 2 bedvolumes of the ethanol/water (50/50 w/w) elution are collected and driedto a light tan-colored powder. For every kilogram of green coffee bean,62 grams of powder are obtained. The powder is water-soluble; it forms aclear solution in water. The chlorogenic acid was analyzed by HPLC andthe results are summarized as follows.

3-CQA 4-CQA 5-CQA FQAs di-CQAs FCQAs Total Chlorogenic (% w/w) (% w/w)(% w/w) (% w/w) (% w/w) (% w/w) acid 4.90 11.39 21.17 9.48 11.27 0.6758.88

EXAMPLE 5

Extraction and Removal of Precipitate by Centrifugation/Filtration

About 4.0 kg of green Robusta coffee beans are mixed with constantagitation in 16.0 kg of water at 80° C. for at least four hours. Theextract is collected either by decanting, centrifuging, or filtering.The beans are then extracted with an additional 6 kg of water at 80° C.for at least another four hours. The extracts are combined and the wateris evaporated by vacuum to concentrate the extract to about 5 or 6 kg.An amount of ethanol (95%) equal to one and one-half times the weight ofthe concentrated extract is added; the amount of ethanol may beincreased to about four times the weight of the concentrated extract ifa higher content of chlorogenic acid in the final extract is desired.The mixture is stirred for 15 minutes, and the slurry is allowed tostand at ambient temperature for at least one hour. The resultingprecipitate is removed by either centrifugation or filtration and issubsequently discarded. The ethanol is evaporated from the supernatantor filtrate under vacuum, and the aqueous solution is dried under vacuumto yield about 460-500 g of a tan-colored powder. Alternatively, theaqueous solution may be concentrated to an appropriate solid content ofabout 30% to 45% of the total weight, followed by spray-drying theconcentrated aqueous solution to a tan colored powder. The powderedextract is soluble in water. It forms a clear solution in water. Thechlorogenic acid is analyzed by HPLC and the results are summarized asfollows.

3-CQA 4-CQA 5-CQA FQAs di-CQAs FCQAs Total Chlorogenic (% w/w) (% w/w)(% w/w) (% w/w) (% w/w) (% w/w) acid 8.6 8.4 16.7 8.9 5.8 3.0 51.4

In all the examples, the extract is analyzed by high performance liquidchromatography (HPLC) using a Prodigy ODS-3 column (150×4.6 mm, particlesize 5 μm) (Phenomenex, Torrance, Calif.) at ambient temperature,interfaced with a mass spectroscopic detector (MSD) to measurechlorogenic acid. The gradient used for elution of the compounds isgiven in Table 2.

TABLE 2 Time Flow Rate Acetonitrile/0.1% Water/0.1% (min) (ml/min)Trifluoroacetic acid Trifluoroacetic acid 0 0.8 10 90 18 0.8 10 90 300.8 70 30 32 0.8 70 30 33 0.8 10 90 43 0.8 10 90

The conditions for MSD are as follows: atmospheric pressure chemicalionization mode, positive and negative polarity, gas temperature of 350°C., vaporizer temperature of 450° C., drying gas flow rate of 6.0 l/minnitrogen, nebulizer pressure of 35 psig, capillary voltage of 2500 V,corona current of 7 μA, and fragmentor voltage of 80 V. A standard curveis prepared using chlorogenic acid with the molecular formula ofC₁₆H₁₈O₉ (catalog No. C44206, Aldrich, Milwaukee, Wis.).

Other types of chlorogenic acid are also likely present but are notdetected using the conditions for analysis. It will be appreciated thatthe HPLC and MSD conditions may be modified to resolve different typesof chlorogenic acid, and that the yield and content of chlorogenic acidmay vary with different batches and different types of green coffeebeans or different sources.

Extracts of chlorogenic acid from several batches of green coffee beansare prepared as solutions ranging from 2.8%^(w/v) to 10%_(w/v), pHranging from about pH 4.5 to about pH 6.0, and are added to variousconsumables based on the weight of the powder. These solutions are addedto consumables to modify and/or mask off-tastes.

EXAMPLE 6

Chlorogenic Acid (Synthetic) Added to an Aged Artificially SweetenedBeverage

An artificially sweetened beverage is prepared by mixing 1.4 gaspartame, 0.9 g acesulfame K, 6 ml sodium benzoate (25%^(w/v) inwater), 1.3 ml phosphoric acid (85%^(w/v)), and 0.5 ml citric acid(50%^(w/v) in water). The volume of the mixture is adjusted to 1000 mlwith water. The beverage mixture is aged for three weeks at 34° C.

A 2.8%^(w/v) solution of a commercially available synthetic chlorogenicacid (>95% pure (1,3,4,5-tetrahydroxy-cyclohexanecarboxylic acid 3-[3,4dihydroxycinnamate]), Sigma Chemical Co., St. Louis, Mo.), in water, pH5.6, is added to a portion of the aged beverage to a final concentrationof 0.003%^(w/v). The beverage containing chlorogenic acid is evaluatedand compared to the untreated beverage by a six member panel of trainedflavorists. The beverage containing the commercial chlorogenic acid isjudged by the panel to display markedly less of the metallic, slightlybitter aftertaste found in the aged artificially sweetened beverage.

EXAMPLE 7

Chlorogenic Acid (Extracted) Added to an Aged Artificially SweetenedBeverage

To another portion of the artificially sweetened beverage prepared asdescribed in the first paragraph of Example 6, an aqueous solution ofchlorogenic acid from the powdered extract of green coffee beans isadded to a final concentration of 0.003%^(w/v) chlorogenic acid. Thisbeverage is evaluated by the same flavorist panel as described inExample 6. The beverage containing chlorogenic acid extracted from greencoffee beans is also judged to display markedly less of the metallic,slightly bitter aftertaste found in the aged artificially sweetenedbeverage.

EXAMPLE 8

Chlorogenic Acid Added to an Unflavored Alcoholic Beverage

A 10 proof (5% alcohol) unflavored beverage is prepared by mixing 5.26ml Grain Neutral Spirits (95% alcohol), 92.24 ml water, 2.0 ml highfructose corn syrup, 0.25 ml sodium benzoate (10%^(w/v) in water), and0.25 ml potassium sorbate (10%^(w/v) in water).

A solution of chlorogenic acid from a green coffee bean extract,prepared as previously described, is added to a portion of the alcoholicbeverage to a final concentration of 0.0035%^(w/v) chlorogenic acid. Thebeverage containing chlorogenic acid is evaluated by a six member panelof trained flavorists. The beverage is judged to display significantlyless of the alcohol-bum taste than that observed in the untreatedbeverage.

EXAMPLE 9

Chlorogenic Acid Added to a Soy Product

A solution of chlorogenic acid from a green coffee bean extract,prepared as previously described, is added to a commercial soy milkproduct (White Wave, Silk Chocolate) to final concentration of0.04%^(w/v) chlorogenic acid.

A six member panel of trained flavorists evaluating the productcontaining chlorogenic acid find the soy milk's beany aldehydic soyoff-notes to be masked and perceive the product to be smoother andcreamier in comparison to the product without chlorogenic acid.

EXAMPLE 10

Chlorogenic Acid Added to a Flavored Carbonated Beverage

A solution of chlorogenic acid from a green coffee bean extract,prepared as previously described, is added to a standard carbonatedorange flavored beverage (flavor level 0.2%) to final concentration of0.001%^(w/v) chlorogenic acid.

A six member panel of trained flavorists compared the carbonatedbeverages with and without addition of chlorogenic acid. The panel findsthe beverage containing chlorogenic acid to have a significantly loweredimpact of the sharp, slightly burning sensation of the carbonation whencompared to the beverage without added chlorogenic acid.

EXAMPLE 11

Chlorogenic acid Added to Aspartame Sweetened Yogurt

A solution of chlorogenic acid from a green coffee bean extract,prepared as previously described, is added to a commercial non-fatyogurt (Dannon, Light 'n Fit Vanilla Yogurt, with Aspartame & fructoseadded) to a final concentration of 0.005%^(w/v) chlorogenic acid.

A panel of six trained flavorists compares the yogurts with and withoutaddition of chlorogenic acid. The panel judges that the productcontaining chlorogenic acid displays an improved body and texture in themouth, and that the overall sweetness perception is fuller and morerounded than the yogurt without addition of chlorogenic acid.

1. A consumable comprising an ingredient or ingredients that provide orcause an off-taste to the consumable, and a chlorogenic acid provided asan additive in a concentration sufficient to mask or modify theoff-taste.
 2. The consumable of claim 1, wherein said ingredient oringredients is selected from the group consisting of an artificialsweetener, alcohol, soy, carbon dioxide, and combinations thereof. 3.The consumable of claim 1, wherein the said ingredient or ingredients isan artificial sweetener, selected from the group consisting ofL-aspartyl-L-phenylalanine methyl ester (aspartame), saccharine andsalts thereof, acesulfame salts, cyclohexylsulfamic acid,dihydrochalcones, xylitol, neotame, sucralose, alitame cyclamates,steviol derivatives, and combinations thereof.
 4. The consumable ofclaim 1, wherein the consumable is selected from the group consistingof: cereal products, rice products, tapioca products, sago products,baker's products, biscuit products, pastry products, bread products,confectionery products, desert products, gums, chewing gums, chocolates,ices, honey products, treacle products, yeast products, baking-powder,salt and spice products, savory products, mustard products, vinegarproducts, sauces (condiments), tobacco products, cigars, cigarettes,processed foods, cooked fruits and vegetable products, meat and meatproducts, jellies, jams, fruit sauces, egg products, milk and dairyproducts, cheese products, butter and butter substitute products, milksubstitute products, edible oils and fat products, medicaments,beverages, alcoholic drinks, beers, soft drinks, mineral and aeratedwaters and other non-alcoholic drinks, fruit drinks, fruit juices,coffee, artificial coffee, tea, cocoa, including forms requiringreconstitution, food extracts, plant extracts, meat extracts,condiments, sweeteners, nutraceuticals, gelatins, pharmaceutical andnon-pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs,syrups and other preparations for making beverages, and combinationsthereof.
 5. The consumable of claim 1, wherein the chlorogenic acid isderived from a natural extract, or is synthetic, or is a combination ofnatural extract and synthetic chlorogenic acid.
 6. The consumable ofclaim 1, wherein the chlorogenic acid is derived from an extract ofcoffee beans.
 7. The consumable of claim 6, wherein the chlorogenic acidis derived from green coffee beans.
 8. The consumable of claim 7,wherein the chlorogenic acid is derived from green robusta coffee beans.9. The consumable of claim 1, wherein the chlorogenic acid is selectedfrom the group consisting of 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA,3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA,3,5-CFQA, 4,5-CFQA, and combinations thereof.
 10. A taste-modifyingcomposition comprising a chlorogenic acid in a concentration sufficientto mask or modify off-tastes imparted by an ingredient or ingredientspresent in a consumable.
 11. The taste-modifying composition of claim10, wherein the chlorogenic acid is derived from green coffee beanextract.
 12. The taste-modifying composition of claim 11, wherein thechlorogenic acid is derived from an extract of green robusta coffeebeans.
 13. The taste-modifying composition of claim 10, wherein thechlorogenic acid is selected from the group consisting of: 3-CQA, 4-CQA,5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA,3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, 4,5-CFQA, and combinationsthereof.
 14. A method for modifying the taste of a consumablecomprising: adding chlorogenic acid to the consumable in a concentrationsufficient to mask or modify off-tastes imparted by an ingredient oringredients present in said consumable.
 15. The method of claim 14,wherein the off-taste is a bitter aftertaste or is a metallic off-taste.16. The method of claim 14, wherein the consumable is derived from greencoffee bean extract.
 17. The method of claim 16, wherein the chlorogenicacid is derived from an extract of green robusta coffee beans.
 18. Themethod according to claim 14, wherein the chlorogenic acid is selectedfrom the group consisting of: 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA,3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA,3,5-CFQA, 4,5-CFQA, and combinations thereof.
 19. The method accordingto claim 14, wherein the chlorogenic acid comprises at least two of:3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA,3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, or 4,5-CFQA. 20.The method according to claim 14, wherein the chlorogenic acid comprisesat least three of: 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA,4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA,or 4,5-CFQA.